📝 About This Recipe
Hailing from the North Sulawesi province of Indonesia, Ikan Woku Belanga is a vibrant, citrusy, and herb-forward fish stew that captures the bold spirit of Manado cuisine. This dish is celebrated for its 'pedas-asam' (spicy and sour) profile, achieved through a complex spice paste and a massive handful of fresh herbs like lemon basil and pandan. It is a refreshing yet fiery masterpiece that transforms simple white fish into a fragrant, golden-hued delicacy.
🥗 Ingredients
Main Ingredients
- 800 grams White fish (Snapper, Grouper, or Sea Bass) (cut into steaks or large chunks)
- 2 tablespoons Lime juice (for marinating the fish)
- 1 teaspoon Salt (for marinating)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5-10 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 3 pieces Large Red Chilies (seeded if less heat is desired)
- 3 cm Ginger (peeled)
- 2 cm Turmeric (fresh, or 1 tsp powder)
- 4 pieces Candlenuts (toasted)
Aromatics and Finishers
- 2 stalks Lemongrass (bruised and tied in knots)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (thinly sliced (optional but authentic))
- 1 piece Pandan Leaf (tied in a knot)
- 2 medium Tomato (cut into wedges)
- 2 stalks Green Onions (sliced into 1-inch lengths)
- 2 cups Kemangi (Lemon Basil) (fresh leaves only)
- 500 ml Water (or chicken stock for extra richness)
- 3 tablespoons Coconut Oil (for sautéing)
👨🍳 Instructions
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1
Clean the fish thoroughly. Rub with lime juice and 1 teaspoon of salt. Let it marinate for 15 minutes to remove any fishy odors, then rinse lightly and pat dry.
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2
Prepare the spice paste by blending shallots, garlic, all chilies, ginger, turmeric, and toasted candlenuts in a food processor until smooth. Add a splash of oil if needed to help the blending process.
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3
Heat 3 tablespoons of coconut oil in a heavy-bottomed pot or a traditional 'belanga' (clay pot) over medium heat.
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4
Sauté the spice paste until fragrant and the oil begins to separate from the paste (approx. 5-7 minutes). Do not rush this, as raw turmeric can taste bitter.
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5
Add the bruised lemongrass, kaffir lime leaves, pandan leaf, and sliced turmeric leaf. Stir for another 2 minutes until the kitchen is filled with an incredible aroma.
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6
Pour in the water or stock and bring to a gentle boil. Season with salt and a pinch of sugar to balance the flavors.
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7
Carefully slide the fish pieces into the boiling broth. Ensure they are mostly submerged.
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8
Reduce heat to medium-low, cover the pot, and simmer for 8-10 minutes. The fish should be opaque and tender but not falling apart.
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9
Add the tomato wedges and green onions. Cook for another 2 minutes until the tomatoes soften slightly.
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10
Turn off the heat. This is crucial: fold in the fresh kemangi (lemon basil) leaves at the very end. The residual heat will wilt them while preserving their bright, citrusy scent.
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11
Taste the broth one last time. Adjust with more lime juice or salt if necessary. The flavor should be bright, spicy, and deeply aromatic.
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12
Transfer to a serving bowl and serve immediately while steaming hot.
💡 Chef's Tips
Always use fresh turmeric and ginger rather than powder for the most vibrant color and flavor. Toasting the candlenuts is a must; it adds a nutty depth and helps thicken the broth naturally. If you cannot find Kemangi, a mix of Italian basil and a squeeze of extra lime zest is a decent substitute. Do not overstir the pot once the fish is added, as delicate white fish breaks apart easily. For a more intense flavor, let the spice paste fry until it turns a shade darker before adding the liquid.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot jasmine rice to soak up the aromatic broth. Pair with a side of 'Bakwan Jagung' (Indonesian corn fritters) for a crunchy texture contrast. Fresh cucumber slices or a simple slaw can help cool down the heat from the chilies. An ice-cold glass of Lemongrass Tea or Young Coconut water is the perfect beverage pairing.